Makes: 12
Start to Finish: 25 minutes

2	cups all-purpose flour
2	teaspoons baking powder
½	teaspoon salt
3	tablespoons canola oil (can substitute shortening, lard or butter)
1	cups warm water

1. Mix flour, baking powder and salt in large bowl.  Add oil and mix thoroughly.   Add warm water a little bit at a time, mixing by hand, until dough is soft and not sticky.  May not need all the water.
2. Portion dough into 12 equal sized balls (can make larger if desired).  Knead dough balls by holding them in the palm of one hand and pushing the outer edges into the center with the other hand.  Place the dough balls with the side facing your palm face up on a sheet of wax paper.  Allow dough to rest for at least 10 minutes.
3. Dust each dough ball with a little flour, and roll out with rolling pin.  Roll them out fairly thin.
4. Heat pan to medium.  Lay tortilla in pan.  Cook for a few seconds on each side.  When done it should have lots of brown speckles.  Place cooked tortillas in a towel to keep warm.  Serve warm with butter.

Sopapillas Variation: Sopapillas can be made by following the above recipe up to step 3.  Then quarter the tortilla and deep fry the pieces until they puff up and are golden brown.  Serve with honey or cinnamon and sugar.

Per Serving (1 tortilla): 103 cal., 4 g fat (0 g sat. fat), 0 mg chol., 106 mg sodium, 0 mg pot., 15 g carb., 0 g sugar, 1 g fiber, 2 g pro.